January 16, 2016

{Tom Kha Gai} Thai Chicken Coconut Soup

Few things come close to the incensed flavors of Thai Chicken soup on a cold day.

Using a few tricks like using carton chicken stock and fusing it with the aromatic flavors of galangal and lemon grass, this soup puts together in less than 30 minutes but serves as though you've been slaving at the stove for hours.

I kid you not, this is my go to soup when I'm having busy week night or having returned from the gym have no clue what to throw together with the kids mantra, I'm hungry, I'm hungry ringing in my ears.

I keep lemon grass on stand by and if you don't want to make a store run for galangal, no worries! Substitute with ginger.

The creaminess of the coconut milk with its natural sweetness pairs so beautifully with the umami from the fish sauce, lime juice and spiciness of the sambal olek. And the fresh flavors of basil refreshes the palette with each slurp.

You really ought to give this a go and I hope you'll tell me how it turned out!

Add the chicken and cook for approx 7-10 minutes until the chicken is opaque and tender – do not over cook. Add the basil leaves & chopped green onions. Remove from heat and serve immediately with more fresh basil on the side.

Add the chicken and cook for approx 7-10 minutes until the chicken is opaque and tender – do not over cook. Add the basil leaves & chopped green onions. Remove from heat and serve immediately with more fresh basil on the side. Enjoy!

Comments

{Tom Kha Gai} Thai Chicken Coconut Soup

Few things come close to the incensed flavors of Thai Chicken soup on a cold day.

Using a few tricks like using carton chicken stock and fusing it with the aromatic flavors of galangal and lemon grass, this soup puts together in less than 30 minutes but serves as though you've been slaving at the stove for hours.

I kid you not, this is my go to soup when I'm having busy week night or having returned from the gym have no clue what to throw together with the kids mantra, I'm hungry, I'm hungry ringing in my ears.

I keep lemon grass on stand by and if you don't want to make a store run for galangal, no worries! Substitute with ginger.

The creaminess of the coconut milk with its natural sweetness pairs so beautifully with the umami from the fish sauce, lime juice and spiciness of the sambal olek. And the fresh flavors of basil refreshes the palette with each slurp.

You really ought to give this a go and I hope you'll tell me how it turned out!